Braised Duck

15 ingredients
4 steps

Ingredients

  • 6 None dried mushrooms
  • 1 None whole duck (4-5 lbs), washed and cut into serving-size pieces
  • None None Cornstarch, for dusting
  • None None Oil, for deep-frying
  • 2 cloves garlic, crushed
  • 1 tbsp plus 1 tsp soy sauce
  • 1/2 tbsp dry sherry
  • 1 tsp grated ginger
  • 2 cups chicken stock
  • 1 can (8 oz) bamboo shoots, drained and thinly sliced
  • 1 can (8 oz) water chestnuts, drained and thinly sliced
  • 1 1/2 tbsp cornstarch, plus additional, for dusting
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 5 None green onions, sliced

Directions

  1. 1
    Soak the mushrooms in hot water for 20 mins. Drain and squeeze dry. Remove the stems and slice the mushrooms thinly.
  2. 2
    Meanwhile, coat the duck pieces lightly in cornstarch. Heat the oil in wok or large skillet on medium-high heat. Add the garlic and 1/2 the duck pieces and cook until well browned. Remove from the pan. Repeat with the remaining duck pieces.
  3. 3
    Place 1 tbsp soy sauce, sherry and ginger in a large saucepan on medium-high heat. Add the duck pieces and cook for 2 mins, stirring occasionally. Add the stock and bring to a boil. Reduce heat to low; cover and simmer gently for 2 1/4 hours or until the duck is tender.
  4. 4
    Thirty minutes before the cooking is completed, add the mushrooms, bamboo shoots and water chestnuts. When the duck is tender, skim off any fat. Mix the cornstarch, sugar, remaining 1 tsp soy sauce, 3/4 cup water and sesame oil in a small bowl. Add to the pan. Stir until the sauce boils and thickens. Season. Top with onions and serve.

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